Serviettenapkin Folding Another Make In Advance Food

SERVIETTE/NAPKIN FOLDING, EASY MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
• Take the uppermost of the loose points at the South position and fold it up to meet the North point.
• Take the next loose point at South position and also fold it towards the north point but stop short of it so that you have a triangle within a triangle.
• Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases ( this does improve the result immensely).
• Carefuly turn the serviette over and take the bottom right point and bring it up to a central point midway along the edge between the bottom left point and the top at North.
• Repeat with the remaining corner. Iron the creases.
• Turn the serviette over again to show off the neat front side.

SERVIETTE/NAPKIN FOLDING, DIAMOND POUCH MAKE IN ADVANCE

Steps:

• Lay your serviette square out flat before you. Fold it in half horizontally.
• Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the origonal square.
• Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corners pointing upwards. We will call this the North corner, and the bottom corner opposite South.
• Take the first open flap at the North corner and fold it not quite to the South corner and iron it flat.
• Take the next open flap at North and bring it towards the South corner, bust stop slightly above the fold that you have just made with the first flap. Make sure that the points of both flaps line up nicely.
• Repeat with the third open flap and you will have a square shape with descending triangles on the front of it.
• Carefully turn the serviette over.
• Take the east and west points and fold them over each other so that there is a nice slope to the "v" shape on the other side. The bottom of the serviette will be the bottom point if the most southerly triangle and there will be a nice cuff into which you can place your knife, folk, spoon or flowers or a small gift.

SERVIETTE/NAPKIN FOLDING, ANOTHER MAKE-IN-ADVANCE

Steps:

• Lay your serviette square out flat before you. Bring each of the points in to meet the center point of the serviette.
• Now a slightly tricky step -- your serviette is looking like a square before you, with the triangles pointing in to the middle.
• Place your fingers on the outside edges of the East and West sides, right at the center. Imagine that the line in between your fingers is the fold line. Fold the bottom half of the napkin backwards along this fold line and under so that the bottom two points at East and West come up on the back side to meet the top two East and West points. (when I did it my North and South triangles went a little haywire, if yours do too then just fix them back into place after the bottom fold has been made. You will now have a rectangle shape with large triangle pointing downwards on the top and two smaller triangles on each side.
• Now take the East top and bottom corners and fold them on top to meet the West top and bottom edges. You will now have a square shape with a diagional gap running from top left to bottom right.
• Only one corner will have 4 loose points, rotate your square so that it looks like a diamond before you with the 4 open points in the North position.
• Take the topmost of these points and make a relatively tight roll towards the South position, at about the half way point you won't be able to roll any further and you will have a horizontal neat cuff going east/west accross the diamond shape.
• Then take the second loose point at North and bring it to the South position, and still holding the point, start rolling it under itself heading towards the North position, at about the half way point you won't be able to roll any further and you will have a second horizontal neat cuff going east/west accross the diamond shape that's next to the first one.
• Take the East corner and gently fold it to the back until the point meets the center point, repeat with the West corner.
• Carefully turn it back to the front side and you will have a very tidy serviette with two cuffs in the middle.

SERVIETTE/NAPKIN FOLDING, ANOTHER POCKET FOLD

Steps:

• Lay your serviette square out flat before you in a square shape.
• Take the bottom two corners and fold them 1/3 of the way up the serviette.The fold line should be at the bottom.
• Take the top two corners and fold them 1/3 down so that the top two corners are level with the fold line that you made in the previous step.You now have a rectangle in front of you.
• Place your finger in the centre top point of the rectangle and with the other hand take the top right hand corner of the rectangle and fold it to the center bottom of the rectangle, but continue past the bottom of the rectangle so that you have a vertical straight line running down the center and a small flap sticking out that the bottom. Repeat with the left side of the serviette.
• Then fold the bottom two flaps back on top of themselves so that they are level with the bottom of the rest of the serviette. You will have before you a thin rectangle shape on the bottom and a triangle on top of it and there will be a vertical gap in the center of both of them.
• Take the right hand end of the rectangle and fold it into the center, repeat with the left hand side of the rectangle but insert it into the opposite piece.
• This should form a small square pocket that has a triangular top.

SERVIETTE/NAPKIN FOLDING, CONE /MAKE IN ADVANCE.

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
• Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the centre.
• Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
• Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other.
• Turn the serviette over and press it flat at the outside edges. looks great presented on a plate and can be made in advance.